The aims are: - to develop an understanding of the properties and the metabolism of the major constituents of foods, feeds and natural fibers, - to provide students with knowledge of the chemistry and biochemistry of cereal and legume grains and their products, - to teach students practical skills in chemical and biochemical methods of analysis used in laboratories of enterprises in the food and beverage industries and the processing of agricultural products.

Name of Lecturer(s)

Prof.Dr.Ali KILINÇ

Learning Outcomes

1

Develop and understanding of how individual food components contributes to the overall quality of foods

Gain an ability to communicate effectively, both orally and in writing

4

Be able to use techniques, skills and tools necessary for Food Chemistry

5

Achieve an understanding of the chemical changes that take place with food components during processing and storage

6

Recognize reactions and mechanisms important in food chemistry

7

Be capable of interpreting data to understand important food chemistry principles

Mode of Delivery

Face to Face

Prerequisites and co-requisities

Yok

Recommended Optional Programme Components

Yok

Course Contents

Apply knowledge of the physical and chemical behavior of food constituents in the context of the manufacture and storage of foods, and in relation to their safety and nutritional attributes, Water and sorption events, water activity and food storage, lipids, auto oxidation, hydrogenation, proteins, Mailard reactions, chemical variations, carbohydrates, caramelization, vitamins, minerals, color and taste, food pigments, color and flavor enzymes and their structures and functions, food supplements, production of foods, and beverages with alcohol, cheese and yogurt technology